Halifax chef representing province at national culinary competition

Leo Christakos, left, and Mark Gray are seen behind the bar at the Battery Park Restaurant in Dartmouth. Battery Park’s chef is heading to Kelowna, B.C., this weekend to represent Nova Scotia in the Gold Medal Plates culinary competition

One of Halifax’s top chefs is preparing to make his mark at the Canadian Culinary Championships this weekend in Kelowna, B.C.

Mark Gray, executive chef at Battery Park Beer Bar & Eatery and Taste of Nova Scotia chef, will be competing against chefs from across the country in the Gold Medal Plates final competition.

“I am extremely excited to be representing Nova Scotia at this level. It has been three years of hard work to get to this point, so we do not want to disappoint,” says Gray in a news release.

“We have been preparing since we won gold in Halifax, trialing dishes at Brooklyn Warehouse on Tuesday Tastings, countless hours of research and development of possible dishes for the mystery wine and black box competitions, as well as perfecting my dish for the final event.”

The competition takes place over two days and has three components.

The first trial chefs will create a dish to go with a mystery wine, with a budget of $500. The second trial is a “black box” competition where chefs have one hour to complete 14 plates using seven black box items. The last competition has chefs reproduce the dishes from their regional Gold Medal Plates competition.

Gray’s regional winning dish was a tasting of Aaron Hiltz’s goat whey fed, Berkshire pork. Dishes included a pâté, mousse and terrine, with garnishes. Along with the dish, Gray will serve a selection of beverages.

“For the pairing, I have created a beverage specifically for the competition and the dish itself . . . a fermented tea beverage (kombucha) that has had a second fermentation over wild Nova Scotia apples and French oak chips which will be seasoned with Ironworks Distillery Gin.”

Taste of Nova Scotia is supporting Gray in his efforts to win gold in the competition.

“We are so proud to see Mark representing Nova Scotia and competing alongside other great Canadian chefs,” says Taste of Nova Scotia executive director Emily Haynes.

“We are fortunate to have his talent here in Nova Scotia. He truly takes pride in our province and our products. We’re all rooting for Mark as he goes for gold.”

For more information on the competition and for upcoming results visit: visit